BEEF AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°F Cut slits or poke holes in sweet potato to vent steam. Bake potatoes for 35 minutes or until tender. (You can microwave them if you want to save time).
• While that is baking, combine flour, paprika, ginger, salt, pepper and allspice and stir to combine.
• Toss cubed beef in the flour mixture to coat all pieces.
• In a large nonstick skillet, warm 1 Tbsp olive oil over medium-high heat. Add onions and cook till brown. Add mushrooms and cook till softened.
• Remove mushrooms and onions and set aside.
• Add 1 Tbsp olive oil to skillet and brown the flour coated meat. Don't cook all the way through, just brown on all sides and no blood.
• Add back in the onions and mushrooms and the leftover flour mixture (any that didn't stick to the meat) and stir to combine. Add broth and bring all to a boil. Stir till thick, then remove from heat.
• Remove sweet potatoes from oven and cut in half. Scoop out the flesh into a bowl. Add butter and brown sugar and remaining ginger and mash into potatoes with a potato masher or fork.
• Transfer the beef mixture to individual baking dishes like for a single pot pie. spoon the mashed sweet potatoes on top of the mixture and spread evenly.
• Bake the pies for about 20 minutes uncovered.